Marco Visciola

Chef Marco Visciola's culinary philosophy is deeply rooted in the masterful reinterpretation of traditional Ligurian cuisine, aiming to render it profoundly contemporary without betraying its essence. He believes this demanding task requires not only exceptional technical prowess and a thorough understanding of history but also a significant dose of creative audacity. His approach involves revisiting the structure and aesthetics of classic dishes, ensuring they evolve for the modern palate while strictly preserving the intrinsic 'memory of taste' that defines them. This vision positions him as a progressive force in a region historically resistant to culinary change, striving to establish a new benchmark for Ligurian gastronomy. His ethos is inextricably linked to the Ligurian land and its bountiful products. Visciola expresses a profound love for the region's produce, from its renowned fish and olive oil to its diverse vegetables, actively valorizing local farmers, breeders, and fishermen. His family's continued tradition of olive oil production underscores his personal connection to these raw materials. A pivotal influence comes from his childhood, specifically the teachings of his grandfather, a cook who instilled in him an invaluable 'memory of ingredients.' Further shaping his style was a significant experience in Korea, where he managed Eataly Seoul and immersed himself in Eastern culinary traditions, particularly fermentation techniques like those used in kimchi. Visciola's overarching vision extends beyond the plate to encompass a gastronomic philosophy built on quality, environmental, and economic sustainability. He considers the dining experience holistically, where aesthetics, rather than being mere superficiality, connect all senses. This commitment ensures that every dish offered is a result of a wise selection of raw materials, processed with ethical considerations. His ultimate satisfaction lies in cultivating a discerning clientele that appreciates the thoughtful work behind his creations—a clientele that can simultaneously revere traditional Ligurian classics and celebrate his innovative interpretations, finding no contradiction in this appreciation for both past and present. Chef Marco Visciola's signature approach is defined by a meticulous blend of profound technical skill, imaginative reinterpretation, and a disciplined 'oriental rigor' gleaned from his international experiences. He masterfully deconstructs and reconstructs traditional Ligurian recipes with a light, precise touch, free from prejudice, allowing for creative evolution while maintaining authenticity. His methodology emphasizes distinct cooking techniques, often with separate preparations for components, ensuring each ingredient's optimal expression within a harmonious whole. His technical mastery is evident in his innovative application of fermentation, a technique inspired by his time in Korea, which introduces a pleasant acidity and complex flavor dimension to dishes. This is exemplified in his 'Capponmagro 2.0.' He expertly balances fantasy and technique, crafting dishes where unexpected elements 'dialogue very well' on the plate. His plating is characterized by an 'essentiale e raffinata' (essential and refined) mise en place, reflecting his belief that aesthetics should stimulate all senses and go hand-in-hand with the culture of food and the exaltation of good taste. Among his most legendary signature dishes are: the **Tortelli ripieni di pesto, cremoso di patate e fagiolini**, a sophisticated elevation of a Ligurian staple; the aforementioned **Capponmagro 2.0**, a radical yet respectful reimagining of the classic fish and vegetable salad, featuring fermented vegetables and fresh, raw fish; the **Finanziera dal mare**, which creatively utilizes 'quinto quarto ittico' (fish offal) with specific cooking methods and the unexpected addition of snails; the **Seppia**, where cuttlefish is delicately marinated 'come lardo' (like lardo) and paired with fennel; the **Spaghetto Martini**, a daring composition of Taggiasca olive, gin, and caviar; and the **Fritto in due servizi**, showcasing his oriental rigor by preparing fried elements in two distinct ways—one in flour, the other in tempura.

Career

• Executive Chef at Il Marin, Genova
• Executive Chef at Eataly, Genova
• Sous Chef at Eataly, Genova
• Chef De Partie at Eataly, Genova
• Chef De Partie at Al solito posto bogliasco, Bogliasco